Sweet Chili & Soy-Glazed Meatballs
over Ginger Ponzu Veggie Stir-Fry
- Wheat
- Fish
- Soy
- Milk
One of our favorite cheffy tricks for taking meatballs from ordinary to extraordinary? Just add a flavorful glaze! Here, we blend scallions and ginger into ground beef, then form into meatballs and roast until tender. While they’re still hot from the oven, we toss them in a blend of soy glaze and chili sauce for spicy, sweet, and savory notes. They’re served over a stir-fry of tender bell pepper, carrots, green beans, and citrusy ponzu sauce, then sprinkled with sesame seeds for nutty crunch.
Ingredients
2 unit
Scallions
1 thumb
Ginger
1 unit
Bell Pepper
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
6 ounce
Green Beans
4 ounce
Shredded Carrots
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 tablespoon
Sesame Seeds
4 tablespoon
Sweet Soy Glaze
(Contains: Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
Not included in your delivery
Salt
Pepper
1 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince or grate ginger. Trim green beans if necessary. Halve, core, and thinly slice bell pepper into strips.
• In a large bowl, combine beef*, panko, scallion whites, half the ginger, salt (we used ¾ tsp salt), and pepper. (Use 1½ tsp salt for 4 servings.) • Form mixture into 10-12 (20-24 for 4) 1½-inch meatballs. Spread out on a baking sheet. • Bake on top rack until meatballs are browned and cooked through, 14-16 minutes.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and bell pepper; cook, stirring occasionally, until browned and tender, 4-5 minutes. • Add carrots; cook, stirring, until slightly softened, 1-2 minutes. Season generously with salt and pepper.
• Add ponzu, half the sesame seeds (save the rest for serving), remaining ginger, and 1 TBSP butter (2 TBSP for 4 servings) to pan with veggies. • Cook, stirring, until ginger is fragrant and butter has melted, 1 minute. Season with salt and pepper. • Remove pan from heat; keep covered.
• In a second large microwave-safe bowl, combine sweet soy glaze with chili sauce; microwave until just warmed through, 30 seconds. • Once meatballs are fully cooked, carefully add to bowl and toss with sauce to coat.
• Divide veggie stir-fry between plates or shallow bowls; top with meatballs and any remaining sauce. Sprinkle with scallion greens and remaining sesame seeds. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet-and-spicy glaze on the meatballs, though some found it too sweet; veggie stir-fry needed more seasoning.
- Ease of prep: Simple to make with easy-to-follow instructions, though some felt veggie prep took longer than expected.
- Suggestions: Consider adding rice or noodles for a more filling meal; cook green beans longer or separately for better texture.
- Portions: Several found it light without a starch; adding rice or noodles helped make it more substantial.
- Veggies: Loved the veggie-forward approach, but some wanted less carrot and more variety like snap peas or mushrooms.
Reviews from our home cooks
Excellent meal. We did modify this to not only double the servings, but because my husband does not eat bell pepper. We made the recipe as directed, except we omitted the bell pepper, and then I made enough rice (used 2 bags of Success rice I had on hand) to serve four. When serving, I put the veggie stir fry over the prepared rice and then topped with the meatballs and remaining sauce. Continued as recipe directed for garnishing. Delicious meal.
I love it! I've never used that much ginger before so I was afraid it would be too spicy but it was yummy. I would use only half of the sweet glaze next time, so it's less sweet. I should add that I made it as a one-pan stir fry (i don't like touching raw meat with my hands) and it worked!
Hands down my favorite meal so far! The meatballs were simple to make and the sweet chili/soy glaze was impeccable.
Would add ginger before veggies to stir fry - difficult to have it "bloom" when having to deal with all the veggies at same time. Also, maybe drop temp of oven if using convection? Doesn't take as long. I added a little steamed rice, my family loved it :)
The meatballs were very flavorful with the little bit of ginger and spices that were put in them. The sweet chili soy glaze added a lot of extra flavor to the entire meal. It's very good.
Meatballs with glaze were delicious but the veggies had no flavor and there was not enough of the sweet chili & soy glaze to mix into the veggies.
I think it would have been better though if some of the sweet chili and soy glaze were mixed in with stirfy (thats what I did) also rice would have been a nice addition
The sweet chili sauce was amazing on the meatballs! Adding rice to this meal would be great. I made my own rice as a side.
We loved this. The sauce on the meatballs was great. The veggie stir-fry was so easy and tasted great.
The meatballs are delicious, the veggies are a nice crunchy contrast, the sauce was very flavorful.
